How to Manage Your Smoker Fire
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- čas přidán 4. 12. 2016
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Video where I got my apron (around the 1:40 mark) • Hanging Out in Prague
Bro, I'm 40 and I'm just now taking up bbq. I've been looking at vids for 6 to 8 months. Your tutorial, especially the instructions on how to maintain temperature, is head and shoulders above anything else. Appreciate what you do
Great info!! I'm a combustion control engineer for a big industrial boiler company. I been chucking my offset full of wood and trying to control heat and smoke through dampers. After watching tour video I just switched my whole game up. Although I'm only a season into smoking, I believe you cut down my learning curve drastically! Cheers!!
Nice thing about this series is 5 years later and it still has value.
Yup bout to smoke a 15lb brisket tomarrow on my dads offset oklahoma joe tomarrow so this is a nice guide for me to follow
You really fooled me. I am 66 and retired this past May. When I first saw you I figured you were just some young guy that didn't know much. The more I listen, the more you held my attention. I recently purchased a nice offset smoker. I know nothing about them until now and have watched 100 videos about it all. Your video was excellent and your presentation and knowledge really shined through. I just subscribed to your channel and am looking forward to hearing more from you on smoking meat. I ran mine for the first time this past weekend doing some bb ribs. They looked great. I used the wrap method on 2 racks and memphis style no wrap on the 3rd. Had some issues with maintaining temp during the middle of the cook and had to rebuild the fire and got the bad dark gray smoke for 10-15 min. Turned out looking beautiful but the rack I didn't wrap had a very strong smoke taste almost un-eatable. The other two were ok. This video was just what I needed to watch in how to build and maintain my pit fire. Thanks again for the great presentation. You are young, (and handsome) polished, and you know your stuff.
Good luck and keep it going. Irvin Rogers, Florence,SC (now channel Phil N Florence)
Hey thanks for the compliment! I am glad that you enjoyed the video. I am making more videos with information to help people with their bbq cooking. I should start having a regular flow of videos in the next two weeks or so. As for the ribs you made, I have a couple thoughts . 1) was the smoke clean for a majority of the cool? A couple minutes here or there shouldn't matter, but the wood should be flaming for almost the entirety of the cook. 2) was the wood you used green? If so, then it almost impossible to maintain perfectly clean smoke. It is best to mix green wood with some well cured wood to get the best flavor. With greener wood it's almost always necessary to wrap your meat to prevent getting it oversmoked. 3) what kind of wood were you using to smoke the ribs? Woods like apple and cherry are great. You can also have great success with hickory, oak and pecan. Mesquite is in its own class in terms of strength. When used to smoke pork or poultry mesquite is almost always overpowering.
Hope that helps!
I used 3 yr old wood that had been in a wood rack outside uncovered to weather. It was not a good idea to use it. Semi soft on outside and harder inner core. Went today and purchased some nice kiln dried oak and hickory. The dark gray smoke was only about 15 min at the 2 hr mark, then settled down. Ran with damper half way to qtr way open. at times all open. Not having good wood was my main issue IMO. Think next time out will be much better. I've noticed some using charcoal, and just adding some apple clumps here and there for the smoke. I know this is the way in smaller smokers but do you ever do this in the stick burner?
I was thinking about your oversmoking problem when I read this again. I would suggest doing another cook (maybe a pork butt) but this time leave the firebox door open or at least the intake wide open and manage the temp with the amount of fuel, how close the fuel is the the cook chamber and, if necessary, by dialing down the exhaust flow. I would be shocked if this didn't solve your problem. Also, when you put a new piece on, open the firebox lid for about 5 minutes, or until the wood really gets going. If you have nice, dry wood, this should happen pretty quickly. Let me know if this works!
Mad Scientist BBQ Hey, those are very good suggestions. Thing is, I cooked a 4.8 lb brisket flat since we talked. I did all those things. sat and temded the fire, maintained thin smoke, fed one or two small sticks wood each time temp began to come down and left fb door open until fire caught. wrapped brisket at 165° for about an hour. meat temp read 205. When I unwrapped and checked temp it was back down to 190°. Not sure what happened there. stoked the fire and cooked another hour and half. Superbowl and family was eager to eat. The brisket looked ok but was very smoky tasting. we ate it but was not that good. the following day we tried to carve some sandwiches and we could not eat it so stromg with smoke. very disappointed. My uncle is a retired professional welder and has agreed to help me replace tje small pipe with a large pipe and put a manual baffle in the pipe to control the flow. I'm hoping this will solve the oversmoked issue. Thanks for your input. I did video the cook but didn't want to publish it because it was a fail. i also put some high temp gasket around the firebox where therewas some leakage.
Hi Im Phil, Im an arrogant baby boomer who thinks young people are stupid.
Down here in texas we use a lot of oak wood, mesquite, and pecan wood. Cant forget hickory either.
Do yourself a favor if you're using an offset. Run a separate fire in small firepit in the ground or in one of the cheap backyard firepits they sell at the big box stores. Then pull burning logs and coals as needed to build your fire in the firebox. Not the most efficient or least labor intensive method, but if you're cooking with an offset those aren't options anyway. Putting fresh logs into the firebox, whether you've preheated them or not, produces cold acrid smoke and too much temperature variation as they come up to cooking temps. Just my $.02, but I have found it far easier to just run a separate fire for ready fuel to feed the box than to try and just run the firebox on my offset.
I’m a new smoker and just been given an off set smoker as a gift. Been looking for a video just like this. Very detailed and exact. Explaining things real well for us dummies and beginners. Thank you so much. I now have the courage to try. Saving your video and just subscribed.
What a great primer for a noob like me! I love that you explain all your how’s with whys! It makes remembering your points so much easier!
instablaster
You are the smartest youngest cook I have seen! I'm trying teach 20 year olds the 101's of cooking and they are clueless to say the least. I'm sending them to your channel for smoking tips. I subbed as well!
Jeremy, this old video is the best one you or anyone else can make on controlling your fire in an offset smoker. I have it saved for reference when I use my smoker. Thanks for sharing with us again. Merry Christmas and a Happy New Year.
I've been smoking for years on different types of cookers and this is by far one of the best walkthrough's I've seen on the most important elements of a good long cook. Too much time is spent on rubs, wraps, etc. on the meat but the key is the right consistent temp and smoke and he nailed it.
I’ve been using an electric smoker for years. Me and buddy just tried his offset this past weekend. No charcoal starters, we actually used a box fan to move more air to start the wood, then just opened the firebox as needed to regulate heat rather than choke it of oxygen. We only had maple logs...turned out AMAZING.
Had some good info here.
I don't comment on these things.. But for as an instructional video for beginner. Clear & Detailed explainantions . Amazing Job.... Thanks
Would like to get your feedback on wood. What if you are not able to get your hand on good smoking wood like "Hickory, Cherry or Apple ". I am able to get simple dry wood for fire like Birch etc which don't produce that fragrant smoke.. What is the best way to get that smokey flavor?
My opinion on wood is pretty simple. A lot of people make a really big deal out of what kind of wood they use. In my experience the kind of wood is much less important than many of the other aspects of a cook (with the exception of mesquite, which is very, very strong in flavor). As for your situation, you want to burn hardwood. I believe that you can order wood online (hickory, oak, pecan, apple, cherry, mesquite) and they will ship it to you. If that won't work, I would experiment with the different hardwoods you have available in your area. Once you land on a favorite, stick to it and learn how it cooks. Finally, the reason the woods used in barbecue center on the woods I listed earlier is because they have a proven track record and they produce a desirable flavor. I have never experimented with other woods, but I would be fascinated to know what you find out.
That sound like a plan... I will do that..
Another question: During the video you talk about wood chips.. Now i can get my hands on variety of them easily. Should I add them to the regular hardwood fire.. If yes, then what is the best way to add them and at what stage of cook ???
Thank buddy..
I wouldn't add chips. If the wood you are using isn't providing enough flavor, I would add would chucks (about the size of a baseball). They can be bought in many grocery and hardware stores.
Hey... Did my first smoke.. Your tips are super helpful.. Turned our pretty good.. Not perfect but good... You are right about getting to know your smokers heating characteristics is essential... I did do a quick dry run to make sure what is the diff in temperature between lid temp and grate level temp that really helped. As is said i used regular hard wood...
There are issues and if you comment on them will be great....
1) I have a lot of leaking smoke messed with me trying to maintain the temperature.. How do you manage that.
2) Plus i used birch and local wood ... How to manage the soot.. The fire burned pretty evenly and i gave it a lots of air but a lot of soot.. Any ideas how to manage soot.. top side of my smoke chamber is all black.. Is this common.
3) Any other suggestions on how to assure that the heat and smoke has a good and smooth flow from fire chamber to cook chamber to the chimney
4) Last, fat side up or down.
Appreciate all the help...Cheers
This is the most informative video on how to use an offset smoker. Thank you so much for posting this video, it really helped out a lot.
Awesome, awesome video. I have been cooking on a reverse flow offset smoker for about a year, and have been researching all the principles of fire control and cooking on an offset smoker you discuss here in the video. I was very impressed with how you presented your information and have clearly done the research (both theoretical and practical) to know what your talking about. I even learned a few more things and only wish I had seen this video a year ago to improve my early cooks. Great video and I hope many more watch this to really learn the right way to manage a fire and do things. It's certainly an art to get it right, but it's all science in the end, and understanding the facts and principles is the best way to get started! Nice job!
So glad I found your video! This has been the single best source of information I've found yet for getting (and maintaining) a consistent, CLEAN smoke. Thanks again!
This has got to be one of the best videos on this subject. Very good teaching. You give us the science and the practical side. You have explained ieverything so well. You have dispelled many things I was doing wrong. I was not expecting this video to be so good.
My thoughts exactly..
This guy is either some BBQ brand employee or an engineering graduate. Really well done!! And very well spoken!
Teaches Chemistry and Biology
Out of all of the offset smoker videos that I have watched on CZcams this one is the best. Nobody else discusses what happens when you close vents and the stack when you want to drop temp. It chokes the fire and produces bad smoke. Best thing to do is to leave everything wide open and add wood to control the temp. I even use a small fan at the vent when I add new logs. Great job mad scientist!!!
This is by far the best You Tube video on smoker management. One tip I would add is to pre-heat your wood chunks by placing them on top of the fire box before placing them inside the fire box. Just like in a wood fired pizza oven, the wood will ignite fast without having to deal with white smoke.
Answered all of my smoker questions best info yet on stick burning by far!
I'm from Louisiana and have been smoking meat for 50+ years. You really bring out some excellent points!
Keep up the great educational teaching skills.
I'm from Shreveport Louisiana
@@jorjor362 THAT IS WHERE I AM FROM.
LIVE IN GEORGIA NOW.
Small world huh I watch alot of them videos I have it down pack now I just got a custom built grill from Lone Star Grillz 24/40
@@jorjor362 I HAVE A KLOSE SMOKER, AS WELL AS A FEW OTHER BRANDS.
Klose,Gator Pit and pits by JJ was on my list but ended up with LSG but I do own a Weber grill and Pit Barrel but take care my guy 👌
Excellent Vid. I watch a ton of bbq videos on youtube, (Including yours) and everyone always says close the vents to control the heat without giving much of an explanation. But that's a more straight forward process if you're dealing with a Webber kettle or an barrel smoker with charcoal. I'm glad you took the time to explain how to manage not only an offset but how to cook with wood.
I had a pipe BBQ on the back of my welding rig for thirty years. I worked pipelines, and every 'tie-in' day was a BBQ day!
Our labor force was of largely, Mexican decent. They loved me, because I always supplied a BIGASS slab of New York or Ribeye Steak. And I loved them, because they always supplied the BEST Mexican food you ever tasted! Not to mention, they were the hardest working bunch of guys you ever seen!
I miss those days! My son recently bought me a welder to teach him the trade, and I've decided to build a really nice BBQ/Smoker.
I love Your videos, and look forward to watching them all!
Thank You Very much, for the awesome videos!
Hey there man. This is probably one of the best videos on smoking that is out there on the internet. When I saw that it was 27 minutes, I seriously doubted that you would be able to keep my attention for the entire video. However, this was so informative and really helped to educate me especially with regards to what size of wood and fuel source is to be used for the different smokers. That one had me stumped but you made it very clear. I feel much more confident now about buying an offset smoker. Great stuff man. Keep making great videos like this. I've subscribed!
Music by John Bro I was feeling the same way Yo! I was like: MAN AINT NO WAY THIS CAT IS GOING TO KEEP MY ATTENTION FOR 27 MINUTES LOL. But he did! Matter of fact I rewinded a few statements.
By far the best video I've seen. Answers all of my questions
Just moved up to an offset from a bullet, thought I knew what I was doing, few hours in I went to youtube, and you saved the day with all the advice. Thank you so much mate. My brisket may be a bit off taste now, but I have learnt. Legend
I have been looking for a video on how to use my smoker..My son in law gave me one just like yours, and didn't know how to use it. Your video taught me a lot. Thank you
"I don't know what kind of witchcraft that is" Love it. Too funny.
I like the smoker,can you shear the details
I laughed pretty good when he said that
Thanks for a great teaching video! Just picked up an Old Country BBQ Pit!!
Awesome video mate, I've just upgraded from a Kettle to an Offset and this has been eye opening for me in the way that you manage the fire and smoke - I know this video is old but it's still a great resource for newer people to use, keep up the good work!
Dude thank you so much!! Just purchased that same style smoker (an Oklahoma Joe) and was struggling to obtain clean smoke. I’ve been cooking a very long time (80’s) had tried everything including a separate fire box. This video made a unbelievable change to how I use this smoker!! First try after was remarkable. Perfect smoke ring ... perfect taste! Can not say thank you enough. I’ll be following you and take care my friend...
Excellent job on this video! I've learned a lot and appreciate you sharing your knowledge
26:00 I get my wife blow dryer and that boy lights up quick
I use a small battery powered personal fan
Viewing this one after your later videos, really exemplifies how much more you feel comfortable now. Keep up the good work.
Actually showing an example of what the wood looks like when you are getting a clean smoke has to be the most valuable part of this video. I can't say I've ever seen someone demonstrate that. Great job.
Thanks!
Just found your channel, I can tell already my wallet will be emptied if I keep watching :) Great videos, Best Wishes from the UK
I like using the tumble weed fire starters for building a fire. They work well.
I think you have hit on something that most people miss and that is the Idea of using the thermal mass of the water as a stabilizing element in the cooking process. Great video and I appreciate your effort to communicate your knowledge to those of us that enjoy the art of cooking. Tom
Thanks Tom! Glad you enjoyed it.
Just watched a weekends worth of your videos. Subscribed! Also just spent the last 4 hours using your tips and fire management tricks to slow smoke a single slice of pork belly, yeah like one little slice. It was the nicest thing I've ever made! Simple salt and pepper rub and low and slow. Left a nice smoke ring and tasted out of this world. Thank you! Getting all the stuff to seal the Landmann properly in the week so hopefully the next try will be even better. I'm in the UK so we suck hard at BBQ compared to you guys!
You taught me so much about using a stick burner. Thank you!!!
TIP:.. for lighting up the charcoal.... whether you use newspaper or paper towels... take some cooking oil and get some of the paper covered/ soaked in it... it'll act kind of like a candle and the oil will slow the burn rate of the paper, letting the starting flame last longer ensuring a more successful start!
thespig13 TIP... use diesel and oil mixture on your wood
Robert Bernal yep guaranteed start every time.
This is the info I wanted, I didn’t know there was good smoke and bad smoke. My meat was turning out oversmoked and acrid. Now I know why. Very informative video, good job!
Thank you so much! This is the most instruction in a single video about offset smokers I've seen. More information provided here than all others combined. VERY WELL DONE! Stick a fork in me!
The was the absolute most useful video ever! Thank you!
If you would use a greate or something under your charcoal starter it is much faster, That's a really nice smoker. Hard to find them with the door on the smoker box.
excellent video, this made me feel a lot more confident in what i’ve already discovered by dry runs, and some things that I was far off on are corrected. definitely subscribing
This is the best video hands down for managing a smoker fire thank very much for be so clear and concise. Keep up the good work and continue to make more of these gems!!!!!!
After watching this video, I am ready to add an offset smoker to my two Weber kettles
I bought a brinkman pitmaster at Walmart 15 years ago. I did some mods on it. turned out some great tasting bbq on that cheap offset smoker. you don't need a 1500 dollar pit to do great food. just need to know how to use the one you have..
I use an old steel file cabinet, it works great.
Scottys Back Yard BBQ great advice. You can spend thousands of dollars on the latest and greatest...or you can do good work with the tools at hand...end result....something I smoke using my gas grill as a smoker tastes awesome to me.....technique makes the difference, not the equipment. Excellent tutorial video....when I get my offset smoker (because it is the next thing on the list of things we need)...will be following this instruction. :). Cheers
so true if you know what you doing ,and i bet the food on your 15 year smoker taste way better than 90 % out there ,you know your tool and know what you making
Amen
Dirty Harry nailed it when someone asked....Harry, why do you use that 44 magnum cannon? Clint replied..." because I hit what I aim at". Point being; know your pit. Buying a better quality Pit in the beginning will eliminate a lot of variables, and cook more consistently. Therefore, it is better on average to buy quality equipment so your learning curve isn't as time consuming, and ultimately less expensive.
I'm like a seasoned beginner only been cooking/smoking BBQ for 2 years. I wish I would have seen this video years ago and it would have saved me a lot of heartache. Very well explained with all the different options. Fire management is the hardest part trying to keep the temp steady. You explained it in a way that it should give someone a good foundation to start with.
One thing I learned, was never blow on the ember because you blow the ashes from the firebox into the cooking chamber and it get all over the food. Great Video Thank You
Thanks! On my old smoker, ashes would get into the main chamber and could end up on the food. With this one, the baffle plate prevents that.
Absolutely an awesome video! You hit a lot of points straight on and didnt skip the details that so many of us want to know. I still want to add some type of propane burner down the whole cooking chamber to maintain temp more constant and let me sleep more than 4 hours while doing briskets if I want to do one of those 12+ pounders. I am going to watch all of your videos, and several people that said I dont want to watch a 30 minute video are correct in saying they not only watched it but went back and rewatched parts. Thank you so much and keep on explaining. The water bath worked like a champ too! Ty
Hey man, I'm glad the video helped you out. I learned a lot through trial and error. The best thing to do is keep cooking and you will figure stuff out. Good Luck!
Wish I could show you this past weekends ribs and brisket, that clear smoke made all the difference in the world, definitely have to keep putting a small stick of wood in the smoker constantly, but the light colored smoke made a lot of difference. Offsets are so much harder to control the temperature and I'm still thinking that a propane burner inside the cooking chamber to let it keep a more steady temp would help a lot too, your videos are a wonderful addition even to people like me that have smoked things for years. Keep em coming! You are the man!
My dude, such a great video, I was taking notes. Great job explaining. I put chunks in my weber 22 with a slow n sear. I put wood chunks on the coals but I don't want a flame, at least that's what I was my opinion, because i thought it would make the heat rise too quickly and is too close to the meat. If the wood is burning but not on fire in a kettle like the weber, does that mean my smoke isn't clean? I've never really noticed any bad flavor from it. But am curious. Its almost counter intuitive for me but I can understand it.
6:17 "Wanna make a puppy pull a freight train." LOVE IT!
I have been smoking for several years and I learned lots of technical nuances from you. Great Video! Your teaching style was very professional without all the major academics. You knocked it out of the park.
Hey thanks! That means a lot. I just made the video, because I wished someone had explained all of that to me before I started smoking meat and ruining most of it.
Thanks for a very through and detailed walk through of running a smoker. I feel a lot more confident of getting at least an ok result when I try out my new offset smoker now.
Start another chimney and add to the box when the heat starts to go down, don't throw your unlit coals directly into the firebox
Great video. I once blew into the firebox to get fuel burning again and ash got all over me meat so I wouldn't recommend doing it for example 8:10
I actually read down to see if anyone commented on that. Ash can be disheartening when you see it land on your meat. But hey, I come from cooking in the park under the trees...so ain't no telling what might come floating down sometimes. Lol
Amazing video!! You really know what you re talking about. You answered all my questions about clean smoke. Now...I have to master all this on my smokers !!
Great video. I just purchased the Brazos Smoker, and it's a learning process. I appreciate your help and information on how to manage the fire/temperature. Thank you very much.
This is an exceptionally detaild and useful video. You sound like you have a degree in BBQ, congrats on the knowledge and thanks for sharing!
2019 anyone? Good tutorial. And you look like a buff version of Elvis.
This is a phenomenal video. Smoking is so vexing for people who haven't done it or even have done it just a few times, and this makes it easy. Thank you so much.
Well I’ve just finished watching this one again Jeremy, for maybe the 4th time. I say watch but in reality study.
I’m a 66 year old retired mfg engineer that for some reason loves to cook outdoors for family and friends. Aside from the hot summer days heat beating me up I actually find it pretty therapeutic. I’ve got several types of bbqs and smokers but right now I take a lot of pride when someone literally loves the stuff and the good comments are endless. And with this offset I feel like I make it happen. Sounds crazy and I know you understand this. There’s just something special about cooking this way. You can’t get much more ‘old school than this’.
I mentioned being a retired engineer. Well I worked in Precision machining and fabrication for 44 years. I totally understand the benefits of a ‘real 1/4” thick ‘ smoker. I agree with all the remarks you’ve made. Everything from holding temp better to lasting a couple of generations. But right now I’ve started with these things on an Oklahoma Joe Highland that I bought new at near 1/2 price as it was a floor model and had a couple of customer fondling blemishes.
At my age and with some pretty serious health issues I don’t know if I’ll make the upgrade to a heavier unit or not. Getting hard to hide all this stuff from the wife. Lol.
Anyway I have made a couple of mods to it. I decided when I got into this I wasn’t gonna go crazy spending lots money on mods for this thing. Coulda just bought a better more expensive one to start with.
And besides. I’m pretty handy with my welders and torch. I was able to do a couple that made sense for pretty much zero cost. (Good to have younger buddies working in or owning job shops for scrap mtl. Lol)
Sorry. Back to this video. I’ve done several cooks so far. And sure I’m still a little awkward controlling this thing. But you solved my biggest problem in this one. After viewing this one several times. And trying to connect with a lot of the tech stuff you toss in at times. Well somehow your words saying something like ‘Burn the right sized fire for your particular smoker’. Dam. Lol. Not sure how I missed that part before but that’s exactly my problem. I’m burning way way too big a fire in that little thing. Lol. Talk about a DUH moment! My biggest headache was keeping the temp down to 250-300 deg while assuring I had a coal bed sufficient to light the next log. There’s a view in here where you’re looking into the end of the open firebox. New log. And just enough hot ash bed. Heck mine woulda looked stuffed. Lol.
Thanks again for what ya do. We appreciate it down here in Georgia !
Appreciate how you present the needed techy info mixed in with the just plain good ol simple instructions.
Dang you, now I want to buy an offset.
Did you...? Only way to go. Char Grillers for under 200
I love the chimney style starters for coal.. never fails.
A little tidbit I learned to help get it going. I use the Zip Fast and Clean pressed cubes with a splash of Everclear grain alcohol. Just a little splash in the bottom of a bowl and soak each of the 6 sides of the cube for a second or so. Put it under your chimney and spark it. It burns hot, clean, has zero taste like petroleum not or wax based starters and it's food grade. Works amazing.
Landon's Channel I just save all all of the supermarket circulars I get in the mail, and use them to get my lump charcoal going in my chimney. A word of caution, though. I’ve recently experienced, on a couple of occasions, a chunk or 2 of pine in my lump charcoal. Beware. 🤢
I just save 50 bucks, and make a pile in the grill the old fashioned way. lol
Dice Flawless a charcoal chimney is like $12 and you never have to buy lighter fluid again 😃🤷🏻♂️
@@biffjohnson7107 hmm. Maybe Ill do some research on them. I just get sick on spending money on all the small stuff lol
Dude knew his shit when he looked young AF... Only found him when he a full on man.. CZcams a long grind till exposed.. top job man great channel
A young dude that speaks with experience. Kind of a rare treat actually.
I'm curious who was your mentor or is this due to tons of research?
Some really great info especially on keeping a clean smoke.
My second video and subscribed!
You did a great job! tnx man :)
Hey, thanks a lot. We'll be producing lots more content that I hope you'll check out. If you have any questions or video suggestions we'd love to take them.
CQ man go
a smart man learns from his mistakes ... A WISE MAN LEARNS FROM SMART MEN NUFF SAID
Boom!
Most long instructional videos contain a bunch of nonsense. Yours was phenomenal, great job. Very concise, gave all of the information needed to run a smoker effectively. Thank you.
Generally I do not like long winded videos. But I must say I really enjoyed this one. I thought I knew a lot about barbecuing and smoking meats but I did not. You have taught me more in 30 minutes than I have been doing for most of my adult life. (I’m 47. Got started to this late) you have got a fan here. Awesome job will be waiting for more.
This is one of the best videos ive seen
Hey, Thanks!
Amen! Jeremy has the talent for it for sure!
Hahaha witchcraft! Seriously though this video was an amazing resource for my first brisket EVER. Big thanks!
I’ve had a dyna glo offset for a year. Never could figure out how to keep temps and smoke right. Then I watched this. Thanks for showing me what I was doing wrong.
super helpful and detailed video. love the step by step approach on all parts including types of smokers and types of fuel. appreciate the work you put into it and gave me a better knowledge of smoking. thank you!
great video, very informative, and nice picture quality.
Thanks a lot.
lol "witchcraft" !!.. excellent video!
I just found your video's. These are very informative. I like how you format videos to include newbies, and inform veterans.
Okay you convinced me that I can do this, ordering a grill now, wish you had listed tools or items helpful for grilling. I am officially your grill student watching and educating myself on your videos. Thank-you for your help
awesome video. Thanks
I appreciate it! Thank you
You are correct on how wood burns. So…… why do offset smokers, including yours, have such huge fire boxes?????? Nice pit BTW.
I think offsets have a large firebox for two reason. 1)There is ore oxygen available at any one time in a large firebox. 2) There large firebox allows the heat to spread out more before entering the main cooker chamber. I would suspect that a small firebox would result in dirtier smoke as well as a very large temperature differential from one side of the cooker to the other. If I could fabricate smokers myself, I would love to do an experiment where I alter the size of the firebox and see what kind of changes result.
I believe the ratio is correct for that smoker. When I built my first smoker I used a same diameter fire can. My second one violated this rule and I found it difficult to achieve BBQ tempts without help.
This step by step video helped me tremendously!! I learned so much watching this. I feel I’m ready to bust out my new smoker, looks just like this one. So much information I never knew about smoking meat, especially to look for the blue smoke vs the thick white smoke.. Thank you!
It would be to the advantage of smoker pit manufacturers to buy the rights to use this video and have it available for their buyers!
This is the best instructional on this subject I have see. Double thumbs up!!
about the 2:19 to 2:33? I know you said meat. But i had to replay this a few times sounded more like smoke you some weed
yea boiii
2:30
Damn I think I’m going to ditch my pellet grill and get an offset.
Don't do it! You'll miss your pellet grill. I just got a new old country wrangler yesterday and it's not an everyday grill in my opinion. I cooked pork ribs for first cook and they were amazing. But, I love my pellet grill for the ease of use and convenience. But maybe that's just me.
I love that I have both
Good choice....hard to beat offset to produce good old skool bbq!
Dmack434 Yeah man, I spent a few times with my boss trying out his offset and I love the smoke flavor. So I’m planning on making my own.
I am new to smoking meat.
(And I have never been a very good cook either... LOL)
Watched your 2 videos - Fire Management & How to Smoke ribs.
BRAVO !!! BRAVO !!! BRAVO !!!
Instead of throwing away the "experiments" I now challenge any local restaurant to provide a better tasting rack of ribs, than what I just smoked today.
Your Fire Management really helped me the most. I had been creating some fires that would make Smokey the Bear nervous. Adding too much wood & limiting the air flow to monitor the temperature. Exactly backwards of what you recommend.
Brother - I am so happy I watched your videos.
Mark Bolles
Hey thanks I really appreciate the kind words. I messed up a lot of the food I first made on my smoker, so I totally understand where you're coming from. I'm really glad the videos helped you. I needed lots of help when I started. I think you're smart to pay attention to the fire management aspect of your cooking. There are a million different rubs and everybody has an opinion about the right techniques, but I think if you cook tender meat with clean smoke flavor, you will have a winner every time. Keep using your smoker and you will enjoy it more and more. Good luck
I've been looking for a good video demonstrating how to build and maintain a fire in my newly-acquired Oklahoma Joe, and I just found it. Thank you! This is great!
Awesome! You may want to try a couple smoker mods to help you get consistent cooking. Some tuning plates and some BBQ gasket would probably help you out with your OK Joe
Fuck yes!!! Great Video. Thanks a ton! "make a puppy want to pull a freight train"
fuckin right man.
👍
nice video...but i wont lie your blowing face is funny as fuck lol
matt nev Lol 😂😁😂😁
Thanks so much for making this video! I'm just getting to know my pit and I was making a lot of mistakes to maintain my temperature. Your explanations are spot on.
Just wanted to say that this has been one of the most helpful videos I've watched. I haven't seen very many fire management videos and this was definitely some great information for us newbies in the BBQ lifestyle. Thank you for all of your efforts and information! Keep doing what you're doing man!!
Great Job M.S.B.
This is by far the best instructional wood/ smoker video that I have found on CZcams. I have always been a good cooker with Charcoal, but I never could perfect the wood method until now! Lol. I feel like I’m on a infomercial at 3:00 am with a testimonial from the best experience ever. YOU TOO CAN COOK LIKE THE MAD SCIENTIST BBQ!! FOR 3 PAYMENTS OF $19.95.. BUT IF YOU CALL IN 32 SECONDS, I WILL THROW IN 2 PIECES OF WOOD FOR FREE 👍🏿🤦🏾♂️...
No! Really though, you did a good job showing me the method correctly, I really felt like you and I know each other and you were talking to me personally. This video was put together perfectly.
👍🏿👍🏿👍🏿👍🏿👍🏿👍🏿👍🏿👍🏿👍🏿👍🏿
I've been cooking on an open fire pit with excellent results. I just graduated to an offset smoker.... Learning to cook all over again! Lol. I'm learning the type of wood is critical also. Open pit Willow is awesome but it smokes to much in my smoker.
I use the hand method on my open pit. It definitely takes practice
O man, your channel is what I have been looking for. I'm new to smoking so the way you explain the science behind it all just saves me a lot of research time. Keep it happenin!
Hey I'm glad it helped! Are you using an offset smoker?
great video! i find using smaller splits of wood gives me a far more even and consistent temp in my offset stickburner. plus i go with a log cabin style of stacking the small splits for max oxygen to the wood. also i put ceramic bricks in the firebox for more insulation buts that just because i live in a more northern cooler climate
One hell of a video.. I just bought my first offset smoker.. I started with a Electric made my way to a charcoal smoke and now I'm ready for wood burn. Video was awesome very helpful. Thanks again man.
Gladly! I hope this helps you get started on your stick burner.
Thee most informative smoking video I’ve ever watched. I now understand how to get that thin blue smoke. THANKS!!
Hey there,
Great video. Thank you so much for doing something like this. I'm new to smoking and this will be extremely helpful. Keep up the great work.
Thanks for all of your excellent video's. I always learn something.
A couple of things you might consider, instead of blowing in the fire and endangering your eyes, I use a small fireplace bellows. It works great.
Also instead of using a paint brush you might consider a small whisk broom. It is also very good for the final ash cleaning.
Keep the good video's coming.
Thanks again.
Jim